Best 3 Ihop Red Velvet Pancake Recipes
Indulge in the delectable symphony of flavors with our carefully curated collection of IHOP Red Velvet Pancake recipes. Embark on a culinary journey to recreate the iconic breakfast experience from the comfort of your own kitchen. Whether you prefer a classic buttermilk batter infused with vibrant red velvet cocoa or a gluten-free alternative that caters to dietary preferences, our comprehensive guide offers a diverse range of recipes tailored to your taste buds.
Here are our top 3 tried and tested recipes!
RED VELVET PANCAKES
Who doesn't love red velvet cake? These pancakes are my excuse to have this delectable treat for breakfast! We make it a tradition at Christmastime to have a lazy pancake breakfast and read the enchanting fables in Letters from Father Christmas penned by J.R.R. Tolkien for his children. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 45m
Yield 16 pancakes per batch.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups mix)., To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup.
Nutrition Facts : Calories 619 calories, Fat 33g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 700mg sodium, Carbohydrate 64g carbohydrate (22g sugars, Fiber 1g fiber), Protein 16g protein.
RED VELVET PANCAKES
Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.
Provided by dkitsuen
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
- Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 44.8 g, Cholesterol 146.9 mg, Fat 35.2 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 20.5 g, Sodium 439.4 mg, Sugar 19.3 g
RED VELVET PANCAKES WITH CREAM CHEESE TOPPING
Move over red velvet cake, its breakfast time with Red Velvet Pancakes made with Bisquick®! But wait, they wouldn't be complete without a wonderful rich and creamy cream cheese topping---yum!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 11
Steps:
- In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
- In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
- Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 39 g, TransFat 2 g
Tips:
- Choose the Right Red Velvet Cake Mix: Not all red velvet cake mixes are created equal. Look for a mix that is specifically designed for pancakes, as this will ensure that your pancakes have the right texture and flavor.
- Use Buttermilk: Buttermilk adds a tangy flavor to the pancakes and helps to make them light and fluffy. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't Overmix the Batter: Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
- Cook the Pancakes Over Medium Heat: Cooking the pancakes over medium heat will help to prevent them from burning. Cook the pancakes for about 2 minutes per side, or until they are golden brown.
- Serve the Pancakes with Your Favorite Toppings: Red velvet pancakes are delicious served with a variety of toppings, such as butter, syrup, whipped cream, or fresh fruit.
Conclusion:
Red velvet pancakes are a fun and festive breakfast or brunch treat. They are easy to make and can be enjoyed by people of all ages. With their rich red color and delicious flavor, red velvet pancakes are sure to be a hit at your next gathering.
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